This is my go-to for a great Vegetable Beef Stew. I once had a Great Aunt Grace that would make me her version of Beef Stew that was such an old fashioned comfort food and I_just_loved_it. She would start that morning and cut up the beef chuck roast into stew pieces and cook it for hours on a slow simmer. She would prepare the best buttered fordhook Lima beans and baked sweet potatoes wrapped in aluminum foil with a pat of butter inside each one. My oh My, I can still taste it today. I have such vivid memories of the times I would go to her apartment and have ‘fine’ dining ta boot. She lived to the beautiful age of 102! I miss our conversations…
She’s been gone for many years now, but I cooked this stew throughout Kyle’s childhood and it was a favorite of his growing up. Well… minus the buttered lima beans. There’s a couple of things I can not quite remember if she put into her stew, and I’ve experimented a bit with it. This is as close as I remembered it being. Simple flavors, but yet so comforting!
Here, I made this in a 4-5 quart pot and cooked it on the stove top. I have also dumped all ingredients into a 4 quart slow cooker, placed the lid and turned it to low for 6 plus hours. It’s one of those meals that you can leave in the slow cooker for hours on end and it only gets better!
Here’s how I make it.
Vegetable Beef Stew
It really doesn’t get any easier than this to make a great hearty Beef Stew! Now, my Great Aunt Grace always used a chuck beef roast. I find it to have more fat than I like to cook with, so I use a leaner sirloin cut of beef.
Lets get started! In a 4-5 quart pot fitted with a lid, add the beef stew meat, crushed tomatoes…
… Beef stock and stir well. Cover, bring to a boil over medium high heat. Then reduce heat to a low bubble and cook for one hour. Check half way for water lever and add a little if necessary.
It’s easy enough to keep beef stock from a box or can in your cupboards, but if you’re like me and prefer to keep Beef Base in your refrigerator for beef stock, I find it to have more flavor and richness. So, add 2 teaspoons of beef base to 2 cups of water in place of the boxed or canned stock.
Add a 16 ounce bag of frozen mixed vegetables and a medium size red potato cut into 1/2 inch cubes, (about 1 cup). Cover again, bring to a boil over medium high heat. Reduce heat to a low boil and cook one more hour until the meat is tender.
I prefer to use red potatoes in this soup. It doesn’t break down like a russet potato and holds it’s shape better. If you’d like for your soup to be a little thicker, you can use a russet potato and allow it to break down and hence thicken the soup a bit.
I’m telling you… I know it sounds too easy to have any flavor, but it really is good Southern Comfort. You’ll get the flavors from a good cut of beef, the beef stock and tomatoes.
If you know me, you’d know I had a nice slice of buttered Southern Cornbread with this scrumptious Vegetable Beef Stew!
Looking for other soups or stews? Check these out!
Here’s the printer friendly recipe.